slinkman85

Recipes 

This was very disappointing, after reading so much positive feed back and cracking the first one after a month in the bottle. I was very surprised by this. The flavors were very far off, very sweet and "weird" tasting. I'm celiac so all I brew is gluten free and I have more than a couple of brews under my belt so I know I did everything right. I'm pointing to the D180, 2 pounds for 3 gal just has to be excessive. Lucky for me I used the O2 lids so maybe after 6 months or a year this "might" mellow out, but I doubt it, won't make this again. And yes, I followed the recipe only adding a small amount of vanilla in secondary.

Cainepolo12

Recipes 

I brewed the dual spires and added vanilla to secondary and got the very same taste. My guess is that it is the vanilla and not the brew.

igliashon

Recipes 

Slinkman--what were your gravity readings? What temps did you ferment at, what yeast did you use, and exactly how much vanilla did you add? I added 1/2 oz to a 3 gallon batch one time and it took a couple months in the bottle before it stopped tasting like an alcohol-spike A&W cream soda. Is this your first time brewing with vanilla?

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Bottled: Beet-Buckwheat RIS, Oatmeal Cherry Stout, Galaxy-Hopped Bochet, Oat-Pecan APA, Sorachi-Chamomile Blonde, Quinoa IPA, Black IPA, Nelson Agave Cream Ale, Buckwheat Stout, Chestnut Saison, Mosaic IIPA, White IPA
Primary: Empty
Secondary: Empty
Planning: Chestnut Coffee Stout, another IPA, Wild Rice Brown, Blackberry-Kombucha Sour, Melon Pale Ale, and plenty more!
All gluten-free, all the time!

Check out my gluten-free brewing blog, beyondbarley.blogspot.com

PaintedRat

Recipes 

I found rolled oats instead of quick oats. What would I have to change? Cereal mash?

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Ignore me, I don't know what I'm talking about.

Safa

Recipes 

Bottled this batch yesterday. Holy crap it tastes bad. Really bad. I'll leave it and let it do its thing for a couple of months and see how it goes but I can see myself just throwing it all away.

Brewed what will hopefully be the no nonsense stout with the real D-180 and it looks and smells pretty damn good. Got it chugging away. I used Nottingham instead of S-05 since that's what I had on hand. Hopefully it will work!

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On Deck
Cider Test Batches

Primary
Empty :(

On Tap
Orfy's English Mild
Brohemian Marzen (Lagering)

Bottled
Brandon O's Graff; Pineapple Cider; Actual GF Guinness clone (No-Nonsense Stout), Stawberry-Apple Cider, Screwed up GF Guinness attempt; Caramel-Vanilla-Cream-Ale; Belgian White Cider; Grape-Apple Cider; Caramel Apple Cider; Apple-Pear Cider

robbyhicks

Recipes 

I've had my 3gal batch in the fermenter for close to a month, the nitty is still pluggin along and the brew is looking fantastic... Really looking forward to trying this one! Thanks Ig...

Safa

Recipes 

How long does this thing take to ferment!? Mine has been bubbling along for 2 weeks now with no signs of slowing!

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On Deck
Cider Test Batches

Primary
Empty :(

On Tap
Orfy's English Mild
Brohemian Marzen (Lagering)

Bottled
Brandon O's Graff; Pineapple Cider; Actual GF Guinness clone (No-Nonsense Stout), Stawberry-Apple Cider, Screwed up GF Guinness attempt; Caramel-Vanilla-Cream-Ale; Belgian White Cider; Grape-Apple Cider; Caramel Apple Cider; Apple-Pear Cider

dorklord

Recipes 

I have noticed that most of my GF brews seem to take longer than a non-GF version would take.

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That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...

igliashon

Recipes 

That's odd, my brews usually finish fermenting and start clearing after no more than a week. I use Fermentis yeasts, though...usually S-04, US-05, and S-33, but occasionally T-58 and WB-06. I also have taken to adding yeast nutrient and whirlfloc, but I can't remember the last time I had fermentation activity go on longer than 10 days.

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Bottled: Beet-Buckwheat RIS, Oatmeal Cherry Stout, Galaxy-Hopped Bochet, Oat-Pecan APA, Sorachi-Chamomile Blonde, Quinoa IPA, Black IPA, Nelson Agave Cream Ale, Buckwheat Stout, Chestnut Saison, Mosaic IIPA, White IPA
Primary: Empty
Secondary: Empty
Planning: Chestnut Coffee Stout, another IPA, Wild Rice Brown, Blackberry-Kombucha Sour, Melon Pale Ale, and plenty more!
All gluten-free, all the time!

Check out my gluten-free brewing blog, beyondbarley.blogspot.com

scaesare

Recipes 

I've only brewed this twice, but both times my experience has been the same as igliashon's... fermentation activity is largely complete within a week or so...

-sc